Fresh beef and pork meatballs
Sure to bring back memories of your Italian grandmother’s recipe, these are classic Italian-American style, meant to be eaten with pasta, red sauce and endless amounts of grated parmesan cheese.
Fresh beef and pork meatballs
Sure to bring back memories of your Italian grandmother’s recipe, these are classic Italian-American style, meant to be eaten with pasta, red sauce and endless amounts of grated parmesan cheese.
Tools
Ingredients
125 g white bread, cut or torn into small pieces
3/4 cup milk
450 g beef chuck, cut into 5-cm cubes
450 g pork shoulder, cut into 5-cm cubes
150 g white or yellow onion, small diced
3 cloves fresh garlic, minced
35 g thinly sliced scallions
20 g parsley, chopped
60 g grated parmesan cheese
1 tsp red chili flakes
2 tbsp olive oil
1 1/2 tsp fine sea salt
1/2 tsp black pepper
Step by step
Place beef and pork on parchment lined baking sheet and freeze for 20 minutes before proceeding.
Meanwhile, preheat oven to 220ºC. Make the panade: Place the bread and milk into a small dish, being sure to completely submerge the bread. Set aside.
Heat the olive oil in a small sauté pan over medium heat. Add the onions, garlic and red chili flakes. Stir gently with a spatula or a wooden spoon until translucent and lightly browned. Remove from the heat and let cool briefly.
Attach your Food Grinder Attachment fitted with the fine grinding plate to your Stand Mixer. Place the bowl under the grinder and place the beef and pork in the large food tray. Turn the mixer to Speed 3 and use the food pusher to feed the beef and pork into the grinder taking care not to force it through.
Add the cooled sautéed onions and garlic, chili flakes, scallions, parsley, parmesan cheese, salt and pepper. Add the panade to the meat mixture; if there is excess milk after the bread has been saturated, discard it.
Mix the meat, panade and aromatics together until all ingredients are evenly incorporated. Form golf ball sized meatballs (2 tablespoons) and set them in rows on your parchment lined baking sheet, leaving about 2.5-cm of space between each of them. Bake the meatballs in the preheated oven for about 20-25 minutes, or until golden brown and the internal temperature reaches 70°C.
